Ginger Persimmon Smoothie with Spinach Recipe

Ginger Persimmon Smoothie with Spinach

Spinach and persimmon turn the glass an unusual olive gold, but the taste is simple: sweet fruit, a little ginger heat and a soft green background.

3.2Editors’ rating

Taste3.1

Balance2.9

Easy to make4.3

Popularity8

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GlassHighball glass

TechniqueBlended

DifficultyEasy

Time5 min

StrengthAlcohol-free

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Ingredients

5 g ginger peeled
1 persimmon ripe
20 g baby spinach
5 oz water

Garnish: No garnish · Ice: Served up, no ice

Method

Peel the ginger and cut a thin slice of about 5 g.
Wash the persimmon, remove the calyx and cut it into pieces.
Wash the spinach well.
Blend all ingredients with the cold water for 45 to 60 seconds and serve.

Taste

Mild and sweet, with persimmon in the lead, a warming ginger edge and a soft green finish.

About this smoothie

Green smoothies often rely on bananas or apples, which can make them taste alike. Persimmon is a good winter alternative: when ripe it is very sweet, blends silky smooth and is rich in beta-carotene.

Baby spinach is the mildest leafy green for smoothies and contains vitamin K and folate. Fresh ginger adds warmth and keeps the drink from tasting flat. Mixing orange fruit with green leaves gives a brownish olive colour; that is normal and does not affect the flavour.

Bartender tips

Serve it in an opaque glass or jar if the olive colour puts anyone off.
A frozen persimmon (peeled and diced before freezing) makes a thick, icy version.